Other books that might interest you

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  KY BBQ - The Kentucky Barbecue Book

  Wes Berry

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  “This book is an education in all things Kentucky barbecue” and the ideal guide for “a lip-smacking trip through the best BBQ in the Bluegrass State” (Maggie Green, author of The Kentucky Fresh Cookbook).  The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hits the trail in search of the best smoke, the best flavor, and the best pitmasters he can find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.   Kentucky style barbecue is distinct because of its use of mutton and traditional cooking methods. Many of the establishments featured in this book are dedicated to the time-honored craft of cooking over hot hardwood coals inside cinderblock pits. These traditions are disappearing as methods requiring less manpower, less wood, and less skill gain ground.

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  Barges and Bread - Canals and...

  Di Murrell

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  The book is a history of watermen, lightermen and dockers, and a recipe book for bread. From parched grain and flatbreads to Ezekiel bread, and the bread we eat today, this is a book for the boating enthusiast, and the home baker.

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  Cuisine Niçoise - Sun-Kissed...

  Hillary Davis

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  The author of Le French Oven introduces the flavors of Southern France with more than 100 recipes—plus tips, stories and more in this illustrated volume. From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking methods of the "other" French cuisine—the light, fresh flavors of the French Riviera. Like most Mediterranean fare, Cuisine Niçoise uses olive oil rather than butter, and focuses on fresh, locally sourced produce rather than rich sauces.   Cooking instructor Hillary Davis was a resident of the Niçoise region for more than a decade. Now she shares recipes and cooking techniques that celebrate the South of France in Cuisine Niçoise. The recipes range from salads to pizzas and from starters to desserts. Traditional Salade Niçoise, Pistou Tomato Tart in a Basil Crust, and Limoncello Cake with Towering Meringue are just a few of the featured delights.   Filled with information, tips, and stories, this complete guide also includes sidebars about Niçoise culture and food markets; additional recipes from three cutting-edge Niçoise chefs; a section on typical Niçoise ingredients; and more.

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  What Will You Drink? - Quenching...

  Arie L. Melnick

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  Grab your drink of choice and uncover the one thing we all have in common: a lifetime of beverages, from the ancient world to the modern era.Hot drinks, cold drinks, and everything in-between—this is the history of beverages through the ages. This book aims to describe the development of beverages and drinking habits, as well as their connection with other facets of life. This information will be of universal interest, no matter the listener's occupation or background.What Will You Drink? is a rather uncommon history book, as books on history generally tend to disregard the topic of food and drink. However, this book is all about quenching thirst. Rather than emphasizing the technical aspects of creating food, this book explores the cultural and historical significance of all the delicious and diverse refreshments we have to choose from in our modern world. From comforting brews like coffee and tea to luxurious staples like beer and wine, this book strives to uncover the many—and sometimes hidden—ways in which beverages relate to social behavior, business activity, and politics. Come along for a historical, fact-finding journey to discover the taste of life.

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  Pennsylvania Scrapple - A...

  Amy M. Strauss

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  “[Strauss] traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it.” —Philly Grub 
   
  The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for hundreds of years, the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, scrapple was made from the “scraps” of meat cut from the day’s butchering to avoid waste. Pork trimmings were stewed until tender, ground like sausage, and blended with broth, cornmeal, and buckwheat flour. Crispy slabs of scrapple sustained the Pennsylvanians through the frigid winter months and brutal harvest months, providing them with a high-energy and tasty breakfast meal that people enjoy even today. 
   
  “Strauss digs deep into what makes the divisive breakfast staple so misunderstood, yet so important to its home state.” —Lehigh Valley Live

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  Bountiful - Recipes Inspired by...

  Todd Porter, Diane Cu

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  A “beautiful collection of produce-forward recipes” (Heidi Swanson, author of Super Natural Every Day) that “will make you want to get into the kitchen immediately” (The Daily Meal, UK).   Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog White on Rice Couple. Inspired by their love of cooking, growing vegetables and over thirty-eight fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful, offers one hundred seasonal, flavorful, and approachable recipes, ninety of which have not been posted to the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Mustard Salad with Shrimp, Blood Orange Bars with a Brown Butter Crust, and Gin Cocktail with Pomegranate and Grapefruit are just a few examples of recipes that are inspired from their garden bounty. Peppered with personal stories from Todd’s childhood on a cattle ranch in Oregon and Diane’s journey from Vietnam to the United States, this cookbook shares the couples’ beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit, and sharing a home cooked meal with those you love.   “For so many of us, our kitchens are inextricably linked to our gardens and nobody has captured this union better than Todd Porter and Diane Cu in their perfectly named new book Bountiful.” —Russ Parsons, food editor for the Los Angeles Times

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